Baking Dishes

Emile Henry Tarte Tatin Burgundy Set

Pre-heat your Tatin dish on a very low heat for two minutes (the lowest possible). Do not exceed this time if possible.

For a sweet tart, pour in the sugar, spreading it out over the surface of the pre-heated dish. The caramel will gradually form. Do not use a spoon, hold your dish by the handles and spread out the sugar using circular movements.

When the caramel is ready, take the dish off the heat and add the filling (apples for traditional Tarte Tatin). Then place the pastry on the top. The diameter of the dish is designed for the ready-made puff pastry and shortcrust pastry you can find in the shops.

The Tarte Tatin is completely cooked after cooking a second time in a preheated oven.

After taking your Tarte Tatin out of the oven, leave to cool for 10 minutes.

Place the serving platter on top of the dish and turn out the tart. To do this, hold the handles and the serving platter at the same time. Turn it towards you in one quick movement, and remove the dish to reveal your tart.